BUTTERNUT SQUASH AND LENTIL SHEPHERD’S PIE

Instructions

Mashed butternut squash

1. Peel and cut the butternut squash into small cubes. Place them in the steamer and cook until is soft enough to make a mash (around 20 minutes). You can boil it too.
2. Once the butternut squash is cooked, place it in a bowl and prepare a mash with a fork or use a masher.
3. Season to taste with: Himalayan salt, ground nutmeg, and black pepper.

Filling

1. Peel and dice the onion. Place them on a saucepan and cook with salt and 2 or 3 tbsp of water (you can also use vegetable broth).
2. Peel and dice the carrot. Add it to the onions and stir well.
3. Clean and cut the mushrooms and add them together with the green peas and chopped tomatoes. Stir well.
4. Pour the vegetable broth and add the bicarbonate soda and red wine, mix well. Then season to taste with: bay leaf, Himalayan salt, parsley, paprika, ground garlic, and black pepper.
5. In a separate pan, pour water and rinse well the lentils. With freshwater cook the lentils for around 10 minutes. They don't need to be fully cooked, as they will with the rest of the ingredients.
6. Once the lentils cook for 10 minutes pour them in the saucepan with the rest of the ingredients and mix well. Cook all together for around 15 minutes.
7. Preheat the oven to 180 °C degrees (356 °F approx.).

Assemble

1. Remove the bay leaf and pour the filling in a glass ovenware dish and spread well. Then pour the butternut squash mash on top and spread evenly. You can use a fork if you want to draw a design or the portions.

Gratin

1. Place the pie in the center of the oven and gratin for around 20 minutes.